Sundried Tomato and Almond Pesto

Such a great taste, easy to have on hand and in the freezer.  You can use this in a variety of ways – toss with pasta, use it for a burger topping – blend it with mayonnaise for a quick dip – spread on baguette – blend with cream cheese to serve with crackers – top grilled meat … really, so amazing to eat in so many ways.  Have fun trying, and let me know if you come up with more creative ways to get that taste of sun drenched tomatoes!

Don’t you just want to taste this?

1 cup slivered almonds, toasted until golden

4 cloves garlic

2 cups dry pack sun dried tomatoes (soak in very hot water for a few moments, then drain)

1 tsp salt                                          

1/2 tsp pepper

2/3 cup olive oil

This is easiest if you use a food processor, but possible in a mortar and pestle … just be prepared to work hard!

In food processor, pulse roasted almonds and garlic until a coarse grind.  Add tomatoes, salt and pepper.  Pulse until a smooth paste.  With the motor running add the oil in a slow, but steady stream.  Finish with any leftover tomato water from soaking them.

This can be used within a few days in the fridge, or frozen in smaller containers to use all year long.

If you can’t get the dry pack sundried tomatoes, just use the oil packed ones but drain well.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s